PREPARATION

Mix the elderflower juice together with apricot dices. Bring to the boil and simmer for 5 to 10 minutes with the lid on the pot.

If the apricots are tender, take the pot from the heat and do it the jam sugar. Stir well is the message. Put the pot back on the heat and bring to a boil. From the moment that everything cooks well, you count three minutes.

Check after coagulation, foam off if necessary and pour the hot jam into clean jars. Close them with their lid and let cool down.